Back to some new recipes this week! Sorry I’ve been a little MIA. The past couple weeks have been busy busy busy with getting sick, going back to work at the school again, making my friends wedding cake (as well as bridesmaids festivities) and just life but Im committed to getting back into a routine this week with the gym, my daily journaling and baking all the goodies!
The cookies itself are so soft and slightly chewy with warm, spiced flavors all throughout. Topped with creamiest cream cheese frosting and spiced peaches, this is sure to be a crowd pleaser🧡🍑🥹
Ingredients
Cookie Dough
3/4 cup (170g) unsalted butter, melted
1/2 cup (97g) light brown sugar
1/2 cup (60g) powdered sugar
Optional: 1/2 tsp peach extract
1 tsp vanilla extract
1 large egg, room temperature
1 egg yolk, room temperature
2 cups (250g) all-purpose flour
1 1/2 tsps baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp allspice
Pinch of nutmeg
1/4 tsp salt
Cream Cheese Frosting
1/4 cup (56g) unsalted butter, room temp
4 oz cream cheese, room temp
1 1/2 cups (181g) powdered sugar
1 tsp vanilla
Peach Topping
1 1/4 cup diced peaches
3 tbsps (36g) light brown sugar
1 tsp lemon juice
1 tbsp cornstarch mixed with 1 tbsp water
Directions
Preheat oven to 350 F. Line a baking tray with parchment paper. Set aside.
In a medium bowl, combine the flour, baking powder, baking soda, spices and salt. Set aside.
In a large bowl, whisk together the melted butter and BOTH sugars.
Add the egg, egg yolk, and extracts. Whisk until combined.
Add in the dry mixture and mix until just combined.
Scoop the cookie dough and place onto the prepared pan with couple inches in between each dough ball. Slightly flatten each ball.
Bake for 9-11 minutes until the edges are slightly golden brown and the center no longer looks wet.
After removing from oven, allow the cookies to cool in the pan before transferring to a wire rack.
To make frosting:
In a large bowl, beat the unsalted butter and cream cheese until light and creamy.
Add in the powdered sugar. Beat until creamy.
Pipe or spread frosting on top of the cooled cookies!
To make peach topping:
In a saucepan, cook the diced peaches, sugar, lemon juice, and cornstarch over medium heat, stirring occasionally, until soft. Set aside to cool before adding to the cookies
Store in an airtight container in the refrigerator for 3-4 days.
Optional: drizzle some caramel sauce on top!
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